Sopa de tortilla
One of my favourite soups!
If you are looking for the perfect winter warmer you have to try this traditional Mexican “tortilla soup”, also known as sopa Azteca. Featuring a spicy tomato broth, crispy tortilla and my favourite toppings: avocado, queso fresco, and cream. Best part it only takes 20 minutes to make and the result is a truly comforting dish.
This soup is traditionally spiced with oregano and ‘pasilla chile’, which os actually not spicy and adds a rich dark colour and smokey flavour. But fear no more if you cannot find it you can skip it or substitute it with ancho or guajillo chiles.
🌱Vegetarian
🍽️ 2 portions
Ingredients
1 medium onion
5 medium tomatoes
3-4 garlic cloves
1.5L vegetable stock
1 chile (pasilla or guajillo, can substitute with red chilli)
1 tsp oregano
Salt and pepper to taste
2 tortilla (corn preferably but can also be wheat)
Toppings: queso fresco, coriander, avocado, sour cream
Method
Peel the onion, garlic cloves and cut into quarters. Cut the tomato into quarters as well
Rehydrate your dried chile by leaving it in hot boiling water for 10 minutes
Take a pan, add 1 tbsp of olive oil and bring to medium high heat. Add your chopped vegetables and sauté for 6-8 minutes while stirring
Transfer the sautéed vegetables and chilli to a blender along with 1/2cup of the vegetable broth and blend until smooth. Now you can pass this through a strainer to remove the tomato peel and seeds and obtain a very smooth broth
Transfer the broth to a pot and add the rest of the vegetable broth. Add the oregano and season to taste. Cook at medium heat for 20 minutes until it reduces and becomes thick
Meanwhile cut your tortilla into thin strip with a knife. Now it’s time to get them crispy by either frying them in oil for 2 minutes until crispy or in the airfryer for 8 minutes at 190C
To plate, add a big handful of tortilla strips to a soup bowl. Pour your soup around the tortilla and garnish with your desired toppings
FAQS and Tips
